Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 2 eggs
- 1 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh sage
- Salt and pepper
- Vegetable oil for frying
Special equipment needed:
- Meat mallet
- 3 shallow bowls
- Large skillet
Step-by-step instructions:
1. Preheat the oven to 200°F.
2. Place each chicken breast between two pieces of plastic wrap and pound with a meat mallet until they are about 1/4 inch thick.
3. Season the chicken breasts with salt and pepper.
4. In a shallow bowl, mix together the flour with a pinch of salt and pepper.
5. In another shallow bowl, beat the eggs with a fork.
6. In a third shallow bowl, mix together the breadcrumbs, Parmesan cheese, and chopped sage.
7. Dredge each chicken breast in the flour mixture, shaking off any excess.
8. Dip each chicken breast in the beaten eggs, then coat in the breadcrumb mixture, pressing the breadcrumbs onto the chicken to make sure they stick.
9. Heat about 1/4 inch of vegetable oil in a large skillet over medium-high heat.
10. Once the oil is hot, add the chicken breasts to the skillet and cook for about 3-4 minutes per side, until golden brown and crispy.
11. Transfer the cooked chicken to a paper towel-lined plate to drain any excess oil.
12. Keep the cooked chicken warm in the preheated oven while you cook the remaining chicken breasts.
13. Serve the chicken schnitzel hot, garnished with additional chopped sage and grated Parmesan cheese.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Temperature:
Oven temperature: 200°F
Skillet temperature: medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 450
Fat: 18g
Carbohydrates: 35g
Protein: 35g
Sodium: 650mg
Substitutions for ingredients:
- Panko breadcrumbs can be used instead of regular breadcrumbs.
- Fresh thyme or rosemary can be used instead of sage.
- Grated Romano cheese can be used instead of Parmesan cheese.
Variations:
- Chicken schnitzel can be served with a lemon wedge for squeezing over the top.
- A creamy mushroom sauce can be served over the chicken schnitzel.
- Chicken schnitzel can be served with a side of roasted vegetables or a green salad.
Tips and tricks:
- Make sure to pound the chicken breasts evenly so they cook evenly.
- Use a meat thermometer to ensure the chicken is cooked to an internal temperature of 165°F.
- Don't overcrowd the skillet when cooking the chicken, as this can cause the chicken to steam instead of fry.
Storage instructions:
Leftover chicken schnitzel can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat chicken schnitzel, place it on a baking sheet and heat in a 350°F oven for about 10-15 minutes, until heated through.
Presentation ideas:
Serve the chicken schnitzel on a platter with additional chopped sage and grated Parmesan cheese sprinkled over the top.
Garnishes:
Chopped sage and grated Parmesan cheese can be used as garnishes.
Pairings:
Chicken schnitzel pairs well with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
Roasted vegetables or a green salad make great side dishes for chicken schnitzel.
Troubleshooting advice:
If the breadcrumbs are not sticking to the chicken, try pressing them onto the chicken more firmly or adding a little more egg to the breadcrumb mixture.
Food safety advice:
Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Schnitzel is a traditional Austrian dish made with breaded and fried meat.
Flavor profiles:
Chicken schnitzel with Parmesan and sage has a crispy, savory coating with a hint of nutty Parmesan cheese and earthy sage.
Serving suggestions:
Serve chicken schnitzel with a side of roasted vegetables or a green salad for a balanced meal.
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Region: German